Swedish caramel biscuits (Kolakakor / Sirapskakor)

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Swedish caramel biscuits (Kolakakor / Sirapskakor)

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Ingredients

Swedish caramel biscuits

200 g Butter, softened
150 g sugar
1.5 tbsp vanilla sugar, or 1 tsp vanilla essence or paste
2 tsp baking powder
2 tbsp golden syrup
310 g plain flour

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6

30min

Preparation 13min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Scandinavian

Recipe's preparation

Pre-heat (conventional) oven to 175°C. I haven't tested with a fan forced oven - but I would probably try it at 160°C.

Line two baking trays with paper.

Add the softened butter (200g) and sugar (150g) to bowl. Mix for 10 seconds, speed 7.

Scrape down sides of the bowl.
Add vanilla sugar (1.5 Tbsp) or vanilla (1 tsp) to the bowl.
Add the baking powder (2 tsp).
Add the golden syrup (2 Tbsp - or two generous squirts).
Mix 10 seconds, speed 7.
Note: Insert the spatula during mixing, to assist with moving the batter around.

Scrape down sides of the bowl.
Add the plain flour (310g).
Mix 30 seconds, speed 4.
Note: Insert the spatual during mixing, to assist with moving the batter around.

Scrape out the dough, onto a baking tray.
Divide into 4 portions.
Transfer 2 portions to the second tray.

Shape each portion into a long roll.

Bake for 17 minutes for chewier biscuits.
Bake for 20 minutes for crunchier biscuits.

Let rest for 1 minute, before slicing the biscuits on a diagonal.

Accessories you need

Spatula TM5/TM6
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Tip

This recipe was adapted from this blog:
https://housewifeseries.wordpress.com/2012/05/04/kolakakor-or-caramel-biscuits/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.